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Cakes in the following mini celebration cakes list are all cooked in a moderate oven, that is 190 to 200 degrees Celsius, or 375 to 400 degrees Fahrenheit. An eleven by seven inch mini celebration cakes lamington tin should cook for thirty minutes, an eight inch ring tin should cook for thirty five minutes. A twelve by ten inch Swiss roll tin will take twenty minutes and two ten by three inch bar mini celebration cakes tins will take thirty minutes. An eight by four inch mini celebration cakes loaf tin or a nine by five inch loaf tin will both take fifty minutes to cook, but a ten by six inch loaf tin will only take forty five minutes. A seven inch, deep round mini celebration cakes cake tin will take an hour and ten minutes, a deep 8 inch round cake tin will take fifty minutes and a deep nine inch round cake tin will take forty five minutes. Finally a six inch square, deep mini celebration cakes tin will take an hour and ten minutes, and a deep eight inch square cake tin will take fifty five minutes.
For icing the mini celebration cakes, to make Vienna cream have four ounces of butter and two tablespoons of milk at room temperature, then place butter in a small bowl and using an electric mixer, beat until the butter is as white as possible, gradually adding about a cup of icing sugar, sifted, beating constantly. Add the milk gradually then beat in the remaining icing sugar; the mini celebration cakes mixture should be smooth and easy to spread with a spatula. If you want chocolate Vienna cream, make the recipe as above, and then add two tablespoons of sifted cocoa to the icing sugar.
A large variety of mini celebration cakes food colourings is available at supermarkets and health food stores. As only a very small amount is used each time, the bottle will last a long time. Each recipe indicates the colour we used but of course you can make your own choice of colourings. Start to tint Vienna Cream, or any other icing, by dipping a skewer into the bottle of colouring, shaking off excess then dipping the skewer into the icing; beat well with a wooden spoon. Every bottle of mini celebration cakes colouring will vary in strength; by adding it with a skewer you avoid over-colouring. Make sure the mini celebration cakes colouring is beaten evenly through the Vienna Cream. Pure icing sugar or icing sugar mixture can be used in Vienna Cream. Sift living sugar through a fine sieve for best results. Make mini celebration cakes Vienna Cream on the day it is to be used; keep covered during use as a crust will develop if it is left uncovered. Do not refrigerate cream as this will cause the butter to harden and it may separate. For best results Vienna cream should be applied to mini celebration cakes on the day it is to be served. You can apply it the day before serving, but if you do, the cream will become slightly darker and crusty in appearance.
When applying mini celebration cakes Vienna Cream, make sure it covers the cake around the base neared the board to form a seal and help keep the cake fresh. Use a small spatula when applying Vienna Cream as this will give a smooth surface to the cake. Cream will spread easily but if you want a particularly smooth surface, dip the spatula in hot water, dry quickly, use hot to spread the cream on mini celebration cakes.